Boiled Chinese Broccoli. Prepare This Easy Broccoli Cheddar Quiche For A Tasty Brunch Entrée. Blanch or stir-fry Chinese broccoli (芥兰，Gai Lan) drizzled with oyster sauce is served in high-end restaurants as well as an easy home cooked dish. Chinese broccoli is a leafy vegetable with broad flat leaves and fat stems.
Bring a pot of salted water to a boil. Drain into a colander, transfer to a plate. Bring a large pot of lightly salted water to a boil. You can cook Boiled Chinese Broccoli using 4 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Boiled Chinese Broccoli
- It's of garlic.
- It's of vegetables oil.
- Prepare of Chinese Broccoli.
- You need of salt.
You can swap Chinese kai lan for broccolini or any vegetable stir-fry you like, using the same recipe! When the water starts to boil, spread the Chinese broccoli in the skillet, and sprinkle with pinch of salt. Flip once or twice in between and check the doneness. Transfer to a big plate when cooked.
Boiled Chinese Broccoli instructions
- Boil water.
- Put the Chinese broccoli into boil water for about 2 mins and then take out..
- Chopped the garlic into pellets..
- Put some vegetables oil into frying pan. Let the oil become hot..
- Put garlic pellets into the hot oil. Control the fire. As it easily burn..
- Put some salt on the Chinese broccoli..
- Add it with the vegetables oil and garlic pellets..
It's called Chinese broccoli because the stem has the same texture as broccoli. The leaves look and taste like spinach leaves - but they're thicker. Chinese Broccoli needs to be cooked before eaten and is most commonly steamed (this recipe) or stir fried (like in this Vegetable Stir Fry and Pad See Ew Thai Stir Fried Noodles). Love chicken and broccoli with either brown or light sauce. You should look into a simple induction burner.
